Barbecue Chicken for Mother-in-law

Discussion in 'Poultry' started by seandje, Oct 5, 2009.

  1. seandje

    seandje Fire Starter

    I've been asked by my mother-in-law to fix some barbecue chicken in the smoker for her birthday party. You know it needs to be good, so I need some good recipes.

    She wants it smoked, but then with some sauce on it.

    After doing a basic brine on the chickens, I was going to do a simple rub of onion powder, garlic powder, paprika, salt or olive oil and soysauce and then smoke them. Might do 1 of each because I'm fixing 3 chickens.

    As they near the end and have reached the appropriate temp, should I cover them with some barbecue sauce and leave them in the smoker for 10-15 minutes longer? Should I use my favorite sauce from the store for that? Anyone have a good recipe to share?

    Does this sound like a good plan?
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

  3. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I would serve the sauce on the side as a dipping sauce. When I do chicken I really really like to take sweat baby ray's bbq sauce, and thin it down with apple juice and cider vinegar. Approx. 1 part sauce, 1 part juice, 1/2 part vinegar - use brown sugar to adjust if needed. You end up with a very flavorfull sauce that has a nice twang to it.
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    If your looking for a sauce then look in the pages here. they are under sauces:
    Here's alink to them I think that shooter ricks sauce is a sticky there if so use it and I would if I were you serve it on the side because for one you should but in on the bird for aleast an hour so it can bake into the bird. I used put sauce on my smoke but now and you will find out soon enough that when you smoke you rarely need bbq sauce anymore. But then thats us not you guys. [​IMG]
  5. hemi

    hemi Smoking Fanatic

    Mother -in - Law ? on mine I used a mixture of good old NC Pine wood
    from down near Johnson county and a bit of Douglas fir .. In moderation
    of course.. and a good old-fashioned finishing sauce with a turpentine base. and Ripple wine.. Delightfully tacky yet totally unrefined..
  6. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I would do the smoking then throw them on a hot grill to finish crisping up the skin then sauce and cook it on.
  7. desertlites

    desertlites Master of the Pit OTBS Member

    I have used Shooter Ricks snake bitten rub-It is GREAT-than as said hit the chicken on the grill to crisp it up a lil, basting a lite sauce on it once u pull of direct heat.
  8. seandje

    seandje Fire Starter

    The birthday party has passed and the mother-in-law was tickled with the chicken.

    After all the input, I decided to go with a basic rub and no more. I didn't want to add any flavor with additional sauce.

    I brined the 3 chickens for 4 hours, rubbed them and placed them in the smoker over apple and hickory wood. They cooked for about 3 hours.

    I placed 2 chickens on the top rack and one below on another rack. This is how I learned a new trick. As the top 2 chickens smoked, the fat and juices dripped on the chicken below and basted it the whole time it cooked. It was the moistest chicken I've ever eaten.

    There was very little left after the party, but I did manage to get the photo below of the leftovers.

    Thanks for all the input on this. I love this site!
  9. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like it turned out great. I try to rotate chickens so they all get some basting then crisp the skin in the grill for a few minutes
  10. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks like it was a hit. Glad that you were able to get lots of help on SMF for this party [​IMG]
  11. chefrob

    chefrob Master of the Pit OTBS Member

    nice to hear it all worked out..........
  12. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Glad it was a success...[​IMG]
  13. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    I used to do the same thing cooking ribs for 5-6 hours on my gas grill (BS - before smoker [​IMG]). After 3 hours I would stack them 2 high and rotate once an hour. Worked great! Self basting meat!
  14. omahasmoker

    omahasmoker Smoke Blower

    mother in law chicken? that gives me some ideas about my own mother in law...

    my mother in law would be so tough and stringy and full of gristle that she would only make a good broth let alone good BBQ.

    my mother in law is from chicago. every year for christmas, i give my wife money and tell her to buy her a one way ticket home. her people need her.

    they say that her first husband died. i am pretty sure that he is just hiding from her. her second husband is diabetic, so i always be sure to smoke up a bunch of meat for when i go over there. at least then somebody is happy to see me. we sit around and watch tv and eat smoked meat and make grunting noises to each other. drives her nuts.

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